Chicken Cordon Bleu Cheese
Ingredients
Green Beans
- 8 oz Green beans, fresh, trimmed
- 1/4 tsp. Onion powder
- 1/4 tsp. Garlic powder
- 1 pinch Parsley
- 1 pinch Thyme
- Butter
- Salt, fleur de sel
Chicken Rolls
- 1 lb Chicken breast, sliced thin
- 1/4 tsp. Parsley
- 1/4 tsp. Thyme
- 4 oz Bleu cheese, crumbled (Twin Sisters Whatcom Bleu)
- 1 pinch Black pepper
- 1/4 c Italian bread crumbs
- 1/4 c Panko bread crumbs
- Butter
- Salt
Beurre Blanc Sauce
- 1/2 tsp. Better than Boullion
- 1/2 tsp. Lemon juice
Instructions
Chicken Rolls
- Acquire thin-sliced chicken breast if available (PCC or Met). Otherwise, slice the breasts horizontally/flat to end up with 2 thin breast halves.
- Wrap and pound until thin. Pat dry, sprinkle with salt.
- Lay out a piece of plastic wrap for each piece. For each piece of chicken. Add crumbled bleu cheese, some black pepper, thyme, parsley.
- Roll each in the plastic wrap length wise to end up with a roll. Roll tight, twisting up the ends. Chill in fridge for 30 mins.
- Preheat oven to 400°F and line a bake sheet with parchment paper or a silicon bake mat.
- Prepare a bowl of melted butter, ~2-3 tbsp. Prepare a separate bowl with both bread crumbs and some pinches of salt
- Remove rolls from fridge. One at a time, unwrap the plastic but keep the chicken rolled. Dip in butter, thoroughly dredge in the breadcrumbs, and place on the bake sheet.
- Bake 20-30 mins. Serve with green beans and beurre blanc sauce, finishing with fleur de sel.
Green Beans
- Steam until al dente, remove from steamer and set aside
- When ready to serve, heat a sauté pan, add 1 tbsp butter. Once melted, add green beans then sprinkle in onion powder, garlic powder, some thyme and parsley. Toss green beans, warm through.
Beurre Blanc Sauce
- Prepare the beurre blanc sauce with some modifications
- No shallot and instead of white wine, mix 1/2 tsp Better than Bouillon with 1 tbsp water and 1/2 tsp lemon juice.